Prep Time:10 min
Inactive Prep Time:3 hr 10 min
Cook Time:15 min
Combine the lemon zest, lemon juice, 1/2 cup olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferably overnight.
When you're ready to cook, preheat the grill. Be sure to brush the grillwith some oil to prevent the pork from sticking. Remove the tenderloins from the marinade and discard the marinade.
Sprinkle with salt and pepper, then grill, turning a few times to brown on all sides, for 20 minutes--until the meat registers about 140 degrees at the thickest part.
Transfer the tenderloins to a platter and cover tightly with aluminum foil. LET REST FOR AT LEAST 10 MINUTES.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (308g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 244 (51%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 16.6g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 164.1mg||50 %|
|Sodium 196.2mg||7 %|
|Potassium 1048.7mg||28 %|
|Total Carbohydrate 3.8g||1 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 3.5g|
|Protein 52.6g||75 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 477
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